Smoked brisket is quick and easy to put together, and requires minimal hands-on time. The problem is that the best smoked brisket requires an extra large piece of meat (small or very flat briskets tend to dry out before getting tender; restaurants use briskets 20-40 pounds). Since brisket is now a real food trend, the price has gone up exponentially and is almost as expensive as steak (shame on those greedy meat people). Hence, nobody wants to waste this delicious meat. You can only eat a few sandwiches before getting sick of them, and while leftovers can be added to salads, beans, casseroles, etc., there always seems to be more to use. I recently discovered that adding a big chunk of brisket when cooking beans in the Instant Pot gives them a smoky flavor, and that’s how this Instant Pot Smoky Bean and Brisket Soup came about. Not only is it full of chunks of lean brisket, but it also contains lots of vegetables. Because it makes a big pot, it’s nice to know that it freezes well.

Hot soup is very warming during cold weather, and the Official Hancock Tasters all had seconds during the initial tasting. Even Mr. Picky, who is southern through and through, loves this soup since it reminds him of his beloved “beans and cornbread,” which is his mainstay favorite comfort food. Cornbread or fried corn cakes are a perfect accompaniment to this delicious soup.

18 Servings

3 cups dry pinto beans, picked over and rinsed
16 cups water
2 to 4 pounds chunk smoked brisket

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons granular beef bouillon
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 large onions, chopped
4 to 6 fresh jalapeno peppers, cored, seeded, and chopped

1. Place the beans, water, and brisket chunk in the pan of an Instant Pot or other similar pressure cooker appliance.
2. Cover, set the valve to sealing, and set the pot to manual for 60 minutes.
3. When the cycle is finished, remove the brisket chunk to cool.
Add the remaining ingredients, and set the pot to sauté, bring to a boil, and let cook until the vegetables are tender.
4. Meanwhile, remove any fat from the brisket chunk and dice the meat; add it back into the pot.
5. Let the soup cook an additional 10-15 minutes.

Amount Per Serving
Calories 196 Calories from Fat 102
Percent Total Calories From: Fat 52% Protein 25% Carb. 22%
Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 41 mg
Sodium 422 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 73% Vitamin C 47% Calcium 0% Iron 4%